This Indian Summer recipe I found (hand written) in a little recipe book that belonged to my great aunty Nina. It has been a wonderful pudding to ‘build’!
Nina, who was my grandmother’s sister, collected recipes for many decades. She was born in 1909, she didn’t learn to drive, never married, she didn’t have children and she worked for the post office from the age of 16 until she retired. She was fiercely independent and was the only ‘grandmother’ I ever knew. And in a time when it was tough to be independent…she was a true inspiration. I was the only one in the family who had a special nickname for her – I called her Ninni Nunni – I adored her!
Indian Summer Pudding
Ingredients
¼ cup margarine
¼ cup peanut butter
¾ cup sugar
2 eggs
1 cup mashed cooked Hubbard squash
¼ cup mixed candied fruit
½ teaspoon vanilla
2/3 cup sifted flour
½ teaspoon salt
¼ teaspoon soda
1 teaspoon baking powder
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ginger
Method
- Cream margarine and peanut butter with sugar until thoroughly blended
- Add eggs one at a time beating after each addition until fluffy
- Stir in the squash and candied fruit
- Add vanilla
- Sift flour with remaining ingredients and lightly stir into squash mixture
- Pour into a greased one quart mould
- Bake for 20-30 minutes in 180 degrees C (you will know your oven better)
- Serve hot with Cherry Hard sauce
Cherry Hard Sauce
1/8 cup margarine – blend until smooth
2 cups confectioner sugar (sifted) and 2 tablespoons light cream or milk
Mix 2 tablespoons chopped maraschino cherries
8-10 servings
Enjoy a taste of early 20 Century South African baking!
Aunty Nina also made Bubble Pudding
